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Monday, September 12, 2005

Starting the week off right...

Two new recipes for dinner tonight. The first was Pecan-Crusted Tilapia(CL). The chopped pecans, even though the amount is small, gave this fish such a crunchy and toasted nutty flavor. Added hot sauce in the buttermilk has a slight spicy kick. I heard the comment of "You have to make this one again! Promise!" So I think this one is a winner.

I served Spicy Roasted Potatoes and White Asparagus(adapted from CL) along side. I noticed this asparagus for the first time at a local store and then had to find a recipe to use it! I find that this kind has a more mild flavor than its green counterpart. It seemed almost bitter, but not quite. The potatoes were the star here though - minced garlic and parmesan cheese with the right amount of spice were some of the best ones we've had yet from CL.

15 comments:

Your dinner looks great. I have never tried white asparagus either and am glad to here your view of it. I have a great cashew crusted tilapia recipe I make (not at all light though as it is served with a Jamaican Rum butter sauce) and will have to give this one a whirl.

Where is the chocolate and peanut butter? I have been waiting on baited breath, and logged in this morning to find out just what it was you had done with the chocolate and PB, and I am denied. What a sad morning! ;-)Erika

white asparagus is incredibly popular here, where i live in Liburg its called 'Limburgs witte goud' the white gold of Limburg there are even entire festivals and all the farms & chefs compete to see who can make the best :)

Hi Joe!Do your think this recipe might work if baked in the oven?? I always do my Tilapia in the broiler, I find it less messy than using the pan frying method. In this case the broiler may not be the best option so that the nuts don't burn, but maybe baking it at 400F would work... what do you think?!I have been eying this recipe for a while now... and have even tought about making it with chicken... ideas, ideas, ideas!!Thanks!Ana